So I dug out some old pics for you to accompany the recipes.
Today we’re making Ginger Liqueur. This is the easiest recipe I know, and it tastes amazing. I try to adapt most liqueur recipes to vodka, since I believe it results in a milder taste compared to liqueur made with Korn (German rye liquor).
a generous piece of fresh ginger, peeled and roughly cubed
1L vodka (I always use the cheapest brand I can get, and it still comes out really awesome)
1 cinnamon stick
a couple of whole cardamom pods
a twig of rosemary
1 vanilla bean, slit lengthwise
50g brown rock sugar
Put everything in a bottle or jar that seals well (a big mason jar will do) and leave this in a warm spot. I recommend windowsills without too much direct sunlight. After 3 to 4 weeks, your liqueur is ready. Strain into bottles and enjoy. You can keep this in a cupboard at room temperature, but I’m not sure for how long, since all my liqueurs – no matter whether they were given away or kept in my own cupboard – have always been, um, gone in a matter of a couple of weeks max.
In the pictures below you can watch the liquid change colour as time passes (which is really beautiful to watch). The ginger liqueur is on the right.